Question

Which is maintained for optimum production of vinegar?

• A. Anaerobic condition
• B. Temperature at ${65}^o$C
• C. Aerobic conditions
• D. Microaerophilic condition

Answer 1

The correct option is C Aerobic conditions

Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavoring. It is produced by the fermentation of ethanol or sugar by acetic acid bacteria in aerobic conditions. The major bacteria helping is Acetobacter.

So, the correct option is 'Aerobic conditions'.